Servings: 20

Vegetable broth: subheading: Vegetable broth:
1 thick carrot 1 thick carrot
2 stalks celery 2 stalks celery
1 onion 1 onion
1 leek stem 1 leek stem
corns of black pepper corns of black pepper
2 cloves look 2 cloves look
Bouquet garni Bouquet garni
salt salt
 
Waterzooi: subheading: Waterzooi:
5 chicken 5 chicken
1 stem celery 1 stem celery
5 leek stalk 5 leek stalk
15 carrot 15 carrot
2 to 3 firm boiling potatoes 2 to 3 firm boiling potatoes
5 bushel parsley 5 bushel parsley
1 egg 1 egg
2 dl cooking cream 2 dl cooking cream
butter butter
Pezo Pezo

Vegetable broth: subheading: Vegetable broth:
Put water in a large pot and bring to the boil on a moderate heat. Add a little salt if necessary. (Don't make the stock too salty beforehand, so you can adjust the seasoning later to the dish for which you are using the stock). Cut the leek, the carrot, the celery and the onions coarsely. Put the vegetables and all other seasonings in the cooking pot. Put the lid on the pot and let it simmer for about 30 to 40min.
Waterzooi
Cut the fresh chicken into 4 pieces (chicken carcass can be cooked in the broth, for extra flavour).
Make sure the vegetable stock is warm. Then add the pieces of chicken and let the chicken simmer for about 20 minutes in the stock, over medium heat.
Peel the carrots and cut into fine julienne.
Remove the dark green foliage from the leek, clean and cut into fine julienne.
Wash the celery stalks and peel them with a peeler. In this way you remove the toughest fibres. Also cut these into fine julienne.
Peel the potatoes and cut them into chunks.
Melt the butter in a large stew, stew the vegetables and the pieces of potato over medium heat. Do not set the fire too high and stir regularly.
Meanwhile, fish the cooked pieces of chicken from the broth. Let them cool down a little and remove the skin and add the chicken pieces to the vegetables.
Sieve the vegetable stock and add it to the chicken stew.
Pour ⅔ of the cream into the stew and stir. Keep the rest of the cream aside.
Let the waterzooi simmer for another 10 to 15 minutes on a low heat until the pieces of potato are cooked.
Finishing: subheading: Finishing:
Chop the parsley.
Season to taste with pepper from the mill and some salt.
Make a liaison* with the remaining cream and the egg yolk and take the pot of waterzooi off the heat and stir it under the preparation.
Serve the waterzooi in deep plates and sprinkle with some freshly chopped parsley.

You can easily replace the chicken with different types of fish  You can easily replace the chicken with different types of fish